# Components:
→ Dry Ingredients
01 - 1 cup unsalted shelled pistachios
02 - 1/2 cup rolled oats (certified gluten-free if required)
03 - 2 tablespoons unsweetened shredded coconut
04 - 2 teaspoons culinary matcha powder
05 - 1/4 teaspoon sea salt
→ Wet Ingredients
06 - 8 large Medjool dates, pitted
07 - 1 teaspoon vanilla extract
08 - 1 tablespoon coconut oil, melted
→ Decorations (Optional)
09 - 2 tablespoons white chocolate chips, melted (for snow drizzle)
10 - 2 tablespoons dried cranberries or pomegranate seeds (for ornaments)
11 - Extra chopped pistachios or shredded coconut (for garnish)
# Directions:
01 - Pulse pistachios and rolled oats in a food processor until finely ground.
02 - Add shredded coconut, matcha powder, and sea salt to the processor. Pulse briefly to combine evenly.
03 - Add pitted dates, vanilla extract, and melted coconut oil. Process until a sticky dough forms, scraping sides as necessary.
04 - Scoop 1-tablespoon portions and roll each into a ball. Pinch one end to form a cone shape resembling a tree.
05 - Place shaped bites on a parchment-lined baking tray.
06 - Drizzle melted white chocolate over the bites and sprinkle with dried cranberries or pomegranate seeds. Garnish with extra chopped pistachios or shredded coconut if desired.
07 - Refrigerate bites for at least 30 minutes before serving. Store leftovers refrigerated in an airtight container for up to one week.
